→ Lentil cutlets: simple recipes for every day. Lentil cutlets - recipes with photos Sprouted lentil cutlets

Lentil cutlets: simple recipes for every day. Lentil cutlets - recipes with photos Sprouted lentil cutlets

Lenten lentil cutlets will be the best alternative to traditional meat products. Thanks to the properties of the cereal used as a base, the products are incredibly satisfying, nutritious and contain elements that can replace the animal protein the body needs.

How to cook lean lentil cutlets?

Lentil cutlets, the recipes for which can be either simple or more complex and multi-component, will turn out tasty and appetizing if you follow the recommended requirements and adhere to certain rules.

  1. The lentils must be washed, filled with water, taking two parts of liquid for one part of the cereal, and boiled until soft.
  2. When ready, the remaining moisture is drained, and the mass is punched with a blender or ground with a masher.
  3. Vegetables and additional ingredients, unless otherwise specified in the recipe, are first fried in vegetable oil until soft.

Red lentil cutlets


Having figured out how to make lentil cutlets, implementing the technology will be elementary. The most tender and soft products will be obtained from peeled red cereals, which are cooked for no more than 10 minutes. The same amount will be spent on preparing the vegetable filling and sautéing it, after which all that remains is to form and fry the products in oil.

Ingredients:

  • red lentils – 1 cup;
  • onions and carrots - 1 pc.;
  • garlic – 2 cloves;
  • grated ginger – 1 teaspoon;
  • cumin seeds – 1 teaspoon;
  • vegetable oil – 75 ml;
  • greens – 1 bunch;
  • salt pepper.

Preparation

  1. The cereal is boiled and mashed until pureed.
  2. Fry the cumin in oil for 30 seconds, add the garlic and ginger, and then add the onions and carrots.
  3. Fry vegetables for 5 minutes, stir into lentil puree.
  4. Add herbs and seasonings and let the mixture cool.
  5. Prepare and fry delicious lentil cutlets in hot oil.

Green lentil cutlets


The recipe for green lentil cutlets is no more complicated than the previous one, but it has its own characteristics that must be taken into account when executing it. This type of cereal takes longer to cook and is more difficult to grind, so it is advisable to pre-soak it in water for several hours. To ensure that the products keep their shape well, boiled potatoes and flour are added to the base.

Ingredients:

  • green lentils – 200 g;
  • onions and carrots - 1 pc.;
  • garlic – 2 cloves;
  • dill and parsley - ½ bunch each;
  • turmeric – 1 teaspoon;
  • vegetable oil – 75 ml;
  • flour – 2 tbsp. spoons;
  • salt pepper.

Preparation

  1. Boil the soaked lentils until soft.
  2. Boil potatoes, carrots and peel them.
  3. Sauté the onions.
  4. Grind all the ingredients in a blender, adding herbs and garlic.
  5. Season the base with turmeric, salt, pepper, add flour.
  6. Make lean lentil cutlets from the resulting mass and brown them on both sides.

Lentil cutlets with cabbage


Next, you will learn how to cook so that they turn out juicy and delight you with excellent taste. You can get the desired result by adding a little white or red cabbage to the base, which will become a source of additional juiciness of the products and enrich their taste characteristics.

Ingredients:

  • green lentils – 200 g;
  • cabbage – 100 g;
  • onions and carrots - 1 pc.;
  • garlic – 1 clove;
  • vegetable oil – 75 ml;
  • flour – 2 tbsp. spoons;
  • breadcrumbs - 3 tbsp. spoons;
  • salt, pepper, spices.

Preparation

  1. Soak and boil the lentils.
  2. Shred the cabbage, pour boiling water over it, let it stand for 30 minutes, then squeeze it out and grind it together with the lentils in a blender.
  3. Add garlic, sautéed onions and carrots, flour, and season to taste.
  4. Make round lean lentil cutlets, bread them in breadcrumbs, and brown them in butter on both sides.

Lenten cutlets with mushrooms


Lentil cutlets with mushrooms will be a real delicacy, worthy of decoration. The excellent taste and nutritional characteristics of the resulting dish will surprise any gourmet, even the most fastidious. As the main component, you can take red or green lentils, supplementing the cereal with champignons, chanterelles or other mushrooms.

Ingredients:

  • lentils – 200 g;
  • mushrooms – 300 g;
  • onion – 1 pc.;
  • garlic – 3 cloves;
  • vegetable oil – 75 ml;
  • salt, pepper, spices.

Preparation

  1. Boil the lentils and fry the onions and mushrooms.
  2. Grind both bases using a blender, adding garlic.
  3. Mix a couple of tablespoons of crackers, salt and seasonings into the base.
  4. Make lean round lentil cutlets, bread them in breadcrumbs, and fry for a couple of minutes on each side.

Lenten and rice cutlets


Lentil cutlets with rice will be tender and soft on the inside and crispy on the outside. If desired, you can add a little fried or boiled vegetables to the base, which will make the finished products more juicy, transform their taste and make the dish less caloric.

Ingredients:

  • lentils and rice - a glass each;
  • greens – ½ bunch;
  • vegetable oil – 50 ml;
  • breadcrumbs - 4 tbsp. spoons;
  • turmeric, suneli hops, coriander - ½ teaspoon each;
  • salt pepper.

Preparation

  1. Boil the lentils and turn them into puree.
  2. Add cooked rice, seasonings, herbs, crackers, mix.
  3. Decorate the products, brown them in oil on both sides.

Lentil and bean cutlets


Lean lentil cutlets turn out to be nutritious and satisfying if you supplement them with legumes. Below is a recipe for creating a treat with the addition of beans, but if desired, they can be replaced with peas. More than ever, cilantro or parsley would be appropriate in this case, the amount of which can be adjusted to taste.

Ingredients:

  • lentils and beans - a glass each;
  • onion – 1 pc.;
  • garlic – 1 clove;
  • greens – 1 bunch;
  • vegetable oil – 50 ml;
  • flour – 4 tbsp. spoons;
  • paprika – ½ teaspoon;
  • salt pepper.

Preparation

  1. The beans are soaked overnight, washed, and boiled until tender.
  2. Lentils are cooked in another container.
  3. Grind two types of cereals in a blender, adding sautéed onions, garlic and herbs.
  4. Season the mixture to taste, form it into cutlets and fry them until golden brown.

Lentil and potato cutlets


Another variation of the dish that can make the most pleasant impressions is lean red lentil cutlets with potatoes. You can add chopped fresh dill, fried pre-grated carrots and chopped mushrooms to the base. Preparing four servings of the dish will take no more than an hour.

Ingredients:

  • lentils – 1 cup;
  • potatoes – 400 g;
  • onion – ½ pcs.;
  • starch - 2 tbsp. spoons;
  • dill – 1 bunch;
  • vegetable oil – 50 ml;
  • salt, pepper, flour.

Preparation

  1. Boil lentils and peeled potatoes, grind until puree and mix, adding starch, salt, pepper, dill.
  2. The products are decorated, rolled in flour and browned in oil.

Lentil cutlets in the oven - recipe


By cooking lentil cutlets in the oven, you can get rid of the only drawback of products browned in a frying pan - a fried, greasy crust. The resulting dish will not only be an ideal solution for a Lenten meal, but will also be a worthy addition to any dietary meal.

Ingredients:

  • lentils – 1 cup;
  • cabbage – 100 g;
  • onions and carrots - 1 pc.;
  • grated ginger root - 1 tbsp. spoon;
  • vegetable oil – 50 ml;
  • salt, pepper, seasonings.

Preparation

  1. Boil the cereal until soft.
  2. Ginger and spices are browned in oil, chopped onions, carrots and cabbage are added and served until the vegetables are ready.
  3. Add frying to the lentils, puree the components with a blender, salt, pepper, and mix.
  4. Prepare the blanks and place them on a baking sheet.
  5. Cook lean lentil cutlets at 180 degrees for 15 minutes.

Steamed lentil cutlets


Another one made from lentils will allow you to get the most healthy dish, which can be included in a dietary and healthy menu without fear. In this case, the composition of the base of the products is supplemented with buckwheat, and the prepared pieces are steamed. In just an hour, a valuable treat for 4 people will be on your table.

Cutlets are always associated only with meat, but vegetarians and healthy food lovers also love cutlets from. It has a high content of vegetable protein, so it can easily replace meat dishes in the diet, and lentil grains also contain a lot of dietary fiber, which is good for digestion. These cutlets will be a good substitute for meat for lunch or dinner, and can also be used to make homemade burgers.

The selection includes 3 delicious and simple cutlet recipes, including a vegetarian option. All recipes include step-by-step instructions and photos, so the process won't be complicated!

To prepare you will need:

  • 1.5 cups lentils;
  • 1/2 small onion;
  • 2 cloves of garlic;
  • salt, pepper and favorite seasonings.

Preparation:

1. Preliminary! Wash the lentils and place in a deep plate or bowl. Fill with water and leave for at least 8 hours (that is, you can actually leave it overnight). Eventually, the lentils will absorb water and almost double in size.

If you don’t want to bother with soaking, you can simply boil the lentils until tender.

2. Now let's move on to the actual preparation. Heat a frying pan, pour a little oil and fry half a finely chopped onion until the onion becomes translucent. In the process, add finely chopped garlic and fry for about another minute. Remove from heat.

3. Drain excess water from lentils. Then beat it with a blender or food processor into a puree. Then mix with onion, add salt, pepper and seasonings, mix well.

4. Heat the frying pan, pour a little oil. We will make cutlets from the resulting mass: take a small amount of the mixture, roll it into a ball, then press it further in your palms to make a “thick” pancake and place it on a hot frying pan. Fry on each side for 3-4 minutes until golden brown.

5. And the lentil cutlets are ready! You can serve them either hot or already cooled.

Lentil cutlets in the oven

For this recipe you will need:

  • 1 cup lentils;
  • 2 glasses of water;
  • 1/2 onion, finely chopped;
  • 1 medium carrot, peeled and grated;
  • 1 tbsp. soy sauce;
  • 1 cup oatmeal;
  • salt and seasonings to your taste.

Preparation:

1. Lentils need to be boiled until tender, the cooking time will depend on the variety, red ones cook faster, brown and green ones take longer.

2. When the lentils are cooked, you can preheat the oven to 180 degrees.

3. Grind oatmeal into flour using a coffee grinder or food processor.

4.Then mix together the resulting oatmeal, breadcrumbs, grated carrots, onions and soy sauce. Mix everything well. Add lentils; if the dough seems dry, you can add lentil water. The dough should be slightly moist and soft.

5. Place parchment paper on a baking sheet, form cutlets and place. Bake the cutlets for 15-20 minutes in the oven at 180 degrees.

Lentil cutlets with cauliflower

  • 1 cup lentils;
  • 1 medium carrot;
  • 100-150 gr. cauliflower;
  • 2 cloves of garlic;
  • salt, pepper to your taste;
  • 1/2 cup breadcrumbs;
  • 1 egg;
  • 2-3 arrows of green onions.

Preparation:

1. Boil the lentils until tender. Cut the carrots and cauliflower into 1.5-2 cm pieces and also boil for 10 minutes.

2. Mix the prepared lentils, vegetables, chopped garlic, breadcrumbs and egg in a blender to form a paste. Some lentil grains will remain intact, but that's okay. Don't forget to add salt and pepper.

3. At the end, add chopped green onions and mix gently.

Galina 05/03/16
I made lentil cutlets purely out of curiosity. It turned out to be quite tasty and unusual. Very much in the theme of pepper and seasonings!

Antonina 05/11/16
Very nice cutlets! If you don't know, you'll never guess. When they treated me for the first time, I thought they were potato zrazy. Friends shared a link to your site, and now I often prepare exactly the same ones. Thanks for the amazing recipes!

San Sanych 05/13/16
With such and such prices for meat, soon we will all be eating the same lentils:((

Julia 10/31/16
Alena, I have been dreaming of getting this recipe for many years. Hooray! Tomorrow I’m going to buy lentils, then I’ll write back.)) And today I’m soaking the beans and will be preparing your mushroom and bean soup. Thank you very much.)))

Tasya 11/17/16
Good recipe. I wanted to cook it today, but I had orange lentils at home. It took 7 minutes to cook without soaking, but it turned out a bit runny. Mixed with stewed vegetables in a blender, it turned out to be a puree. In the end, I decided not to make cutlets, but to leave them as a side dish :)) Next time I’ll try it with green lentils, they’re tougher after all. I just don’t have a meat grinder, I grind it in a blender.

Alyona
Tasya, I didn’t want to upset you, but I have to. An immersion blender is not suitable for making lentil cutlets, because... it is intended for liquid and semi-liquid substances (it is impossible to grind without water). And we need to get a fairly dense and flexible minced meat. To do this, first put the boiled lentils in a colander, and then use either a meat grinder or a special mill. You can also use Thermomikh, but grind the lentils without water.

Julia 12/20/16
Eh, I'm a little late with my review. But so yummy. You can safely cook 2 times more and fly away instantly. Thank you, Alena!

Larisa 01/23/17
Without my eggs, they all crawled apart!

Alyona
Larisa, usually lentil cutlets are molded quite well and fried without problems. Perhaps the minced meat was made too liquid. In this case, you could add a little flour to “bind” it. There could be a second reason - they passed the lentils through a meat grinder with a regular mesh. The result is large pieces that, naturally, did not want to mold without an egg. To get plastic and almost homogeneous minced meat, you need to use a fine mesh or pass the lentils through a regular mesh twice.

Yana 03/10/17
My family doesn’t really like lentil cutlets, but when I prepared them according to your recipe with carrots and khmeli-suneli, they even asked for more. Thanks a lot!

Natalya 03/14/17
And for me, too, everything was spreading, it turned out to be liquid minced meat, I put it into the food processor and into the knives. I had to add 10 tablespoons of flour and then fried it like pancakes.

Alyona
Natalya, if you do everything as written, then the minced lentils turn out to be quite dense, this is clearly visible in the photo. Possible mistakes:
1. cooked the lentils on high heat for too long;
2. forgot or poorly drained the water from the boiled lentils;
3. when stewing vegetables, they poured too much oil;
4. A liquid mass could result if you bought already boiled lentils in jars and ground them together with the frozen liquid.
Try to take all these points into account next time, the lentil cutlets should turn out better))))))

BEE LINK 03.15.17
Everything is very appetizingly written. I really want to cook it, but I have a problem: I don’t have a meat grinder or a blender... I can use a masher - how will it work?

Alyona
Bee, you can crush it with a masher, our great-grandmothers certainly didn’t have a blender or a meat grinder. I can’t say how it will turn out, I haven’t had to cook lentil cutlets this way, but I think you’ll need to add a little flour.

Julia 04.04.18
Instead of cutlets, it turned out to be pate. It seems like such a simple recipe... but there are nuances! Looks like I made more than one mistake. It took me a long time to cook the lentils because I didn’t soak them overnight, but during the day for about 3 hours. Then I ground the minced meat in a blender; I just don’t have a meat grinder at home. And, as a result, the very first batch of cutlets turned into slurry in the frying pan as soon as I tried to turn them over. Well, at least the pate is tasty, homemade people will eat it anyway. Next time I’ll just use a fork and it will be better.

Alyona
Yulia, the main thing is that it’s delicious))))) And so that cutlets without eggs don’t fall apart, naturally, you need skill, and it’s advisable to follow the recipe)))))

Marina 01/15/19
Thank you! Prepared. Very tasty. I'm switching to healthy eating. I sprouted green lentils. and everything is according to the recipe. They mold perfectly and turn over in the pan. and are quickly eaten with a salad. it was a great lunch! Thank you! Bookmark your page.

Galina 04/02/19
Now is Lent, I am preparing Lenten dishes. I saw lentil cutlets, I have them, I love all legumes. I prepared the cutlets according to the recipe, rolled them in flour to reduce fat, added pepper, khmeli-suneli, they turned out to be very tasty cutlets, I will cook them again and not necessarily during Lent, but then I can add an egg for binding! Thanks for the great recipe!

Elena 07/12/19
I've been making these cutlets for a long time. They turn out very tasty. To prevent them from falling apart during frying, I immediately dip the formed cutlet in beaten egg, then bread it in flour. During fasting, I dip it in batter (flour + water) and fry it. Never fall apart!

Alyona
Elena, thank you very much for adding to the recipe)))))))))

Are you following a lean diet or on a diet? Then you definitely need to include lentil cutlets in your menu. Their recipes delight them with their variety and simplicity of the cooking process. Let's look at the best of them.


Let's start our culinary excursion with the simplest method of preparing lentil cutlets, which has long become a classic. These cutlets taste very much like meat cutlets.

Compound:

  • 0.2 kg lentils;
  • 4 onions;
  • ½ tbsp. semolina;
  • refined vegetable oil;
  • salt;
  • blend of spices.

Attention! Lentils must be soaked in cold water in the evening.

Preparation:


Lentil balls with vegetables

Lenten cutlets made from lentils are no less tasty than their meat “counterparts”. Let's complement the classic recipe with vegetables and prepare an incredibly healthy dietary dish.

On a note! Lentil cutlets go harmoniously with mushrooms. Add fried champignons to the minced meat and you will add new flavor notes to the dish.

Compound:

  • 100 g lentils;
  • 100 g white cabbage;
  • 50 g carrots;
  • refined vegetable oil;
  • salt;
  • blend of spices;
  • 1-2 tbsp. l. sifted flour.

Advice! For spices, choose coriander, a blend of peppers and curry.

Preparation:


Cutlets with creamy notes

Be sure to try frying delicious lentil cutlets with cream. Despite the presence of cream in the minced meat, this dish can still be classified as vegetarian.

Compound:

  • 2/3 tbsp. lentils;
  • carrot;
  • ½ part chili pepper;
  • ½ tbsp. cream with 35% fat content;
  • 2 tbsp. l. sifted flour;
  • fresh herbs;
  • refined vegetable oil;
  • freshly ground black pepper;
  • turmeric;
  • salt;
  • coriander.

Preparation:


Cutlets without frying - it's real!

And this recipe is unusual in that we don’t need to fry the cutlets. They are prepared from red lentils. Your family will appreciate this dish.

Compound:

  • 1 tbsp. red lentils;
  • ½ tbsp. small bulgur;
  • parsley leaves;
  • green onion feathers;
  • 2 tbsp. l. tomato paste;
  • salt;
  • dried mint;
  • freshly ground red and black pepper;
  • 1 ½ tbsp. l. purified vegetable oil;
  • 2 tbsp. purified water;
  • lemon.

Preparation:


According to this recipe, lean lentil cutlets can be prepared from any variety: green, red, etc. The cooking time for the lentils, the color of the cutlets and the flavor will vary. There may be options for spices: Italian herbs, Provençal herbs, curry, suneli hops, etc.

In this version, coriander and paprika are added to the lentil mass. Breading is premium or whole grain flour, ground crackers, cereal flakes or a combination of these ingredients.

Lentil cutlets can be a separate dish or a side dish for meat or chicken main courses. Serve them with a variety of tomato or cheese sauces. The cutlets are delicious simply with feta and/or tomato slices.

To prepare lean lentil cutlets, prepare the ingredients according to the list (see photo)

First of all, cook the lentils. The time for a certain variety is indicated on the package, and usually the green one is cooked for about half an hour, the red one for 15-20 minutes.

Add onion pieces, chopped garlic and selected spices to the cooked lentils.
Puree everything together to a coarse puree.

Add flour to the resulting mass and mix.

Form flat oval cutlets from minced lentils and bread them. Here they are breaded in a mixture of flour and cereal flakes.

Fry in vegetable oil in a frying pan

 

 
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